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These condiments should be kept in the refrigerator, otherwise there will be a risk of cancer?

2022-11-18

1. These condiments need to be refrigerated after opening:
Fermented condiments such as fermented bean curd, tempeh, bean paste, fish sauce and shrimp paste, etc. In the current production process, such condiments will introduce production bacteria, and the subsequent fresh-keeping treatment cannot completely kill the microorganisms contained in them. The shelf life of the finished product remains biologically active.

With the extension of the shelf life and the change of room temperature, the microorganisms in the seasoning will increase geometrically, and the product will gradually show irreversible deterioration.

Condiments containing eggs, milk, fruits and vegetables such as mayonnaise, salad dressing, ketchup, peanut butter, Chili Sauce, etc., the higher the storage temperature or the longer the storage time of such condiments, the more serious the degree of non-enzymatic browning will occur.

They usually also contain high fat, and fat oxidation is prone to occur during storage. When a hala smell occurs, the aldehydes, ketones, and acids produced will destroy fat-soluble vitamins.

As the content of protein, sugar, amino acid, organic acid, etc. in the product is gradually reduced, the nutritional quality and flavor of the food are also greatly reduced, and it is very prone to mildew. Mold may produce a first-class carcinogen - aflatoxin.

2. These condiments are suitable for dry storage at room temperature after opening:
Dry condiments such as five-spice powder, pepper powder, thirteen spices, fennel, pepper, etc. These condiments have low moisture content and are not suitable for microorganisms to survive. The products are suitable for storage in a cool and dry place to prevent moisture absorption and deterioration.

Condiments with high salt content, such as Superior Soy Sauce, Light Soy Sauce, Dark Soy Sauce, etc., these condiments contain high concentrations of sodium ions and chloride ions, microorganisms are very easy to lose water in this environment, and their growth and reproduction are limited.

Strongly acidic condiments such as mature vinegar, white vinegar, etc. have a low pH value. In this environment, the metabolic system in microbial cells cannot function normally, and growth and reproduction are limited.

The above is the knowledge that condiments should be stored at room temperature and stored in the refrigerator. Lishida seasoning food has always insisted on brewing soy sauce and various sauces with original taste, following the increasingly diversified trend of family eating habits and cooking skills in various countries. , not only sell well in more than 20 provinces and cities across the country, and are well received by customers, but also exported to Europe, America, Africa, Southeast Asia and other overseas regions. Look forward to working with you!

For more details about the product, please contact us:
Tel:86--13570467501
Mobile Phone:+8613570467501
Email:joanne@lishidafood.com

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